Place a few layers of paper towel on a cookie sheet. Lay your eggplant slices down in a single layer and sprinkle generously with salt.

In 15 minutes, dab up the water droplets that formed.

Flip the eggplant over and sprinkle the other side with salt. Allow the eggplant to rest for another 15 minutes. Use a paper towel to dab up the water droplets that formed.

Pour 3 tbsp olive oil in a large skillet over medium heat. Add the yellow onion and garlic and saute for about 5 minutes or until soft.

Add the tomato paste and mix to combine.

Add the ground pork and ground beef into the skillet and use a wooden spoon to break up the meat. Continue stirring over medium-high heat until the meat is completely cooked through.

Pour your meat and onion mixture into a fine colander to drain the oil. Press the mixture with your spoon to make sure to get as much grease out as possible. Wash the skillet and return it to the stove.

Add the meat and onion mixture back into the skillet, then add all spices (ground cinnamon, nutmeg, salt, and ground pepper). Stir to combine. Allow it to cook for about one minute.

Pour in ¼ cup red wine, stir, and allow it to cook, stirring occasionally, for about 5 minutes until the wine is mostly dissolved.

Add the diced tomatoes to the mixture and stir to combine. Leave the meat and tomato mixture on the stove, uncovered, for about 25-30 minutes over medium heat, stirring occasionally. You want to keep stirring this mixture until most of the liquid is gone from it and it almost resembles ground meat again without extra moisture. Set aside.

In a separate skillet, heat about ¼ inch of oil until it reaches 350 degrees Fahrenheit.

Dab the water off of the eggplant again and add the slices into the oil. Cook for about 3-5 minutes on each side, or until they begin to brown. Remove from the oil and dry on a paper towel-lined cookie sheet.

Use another paper towel to press down on the fried eggplant slices, soaking up most of the excess oil. Set aside.

In the same skillet, keep the oil at 350 degrees.

Add the potatoes into the oil and cook for about 3-5 minutes on each side, or until the potatoes begin to brown.

Remove from the oil and drain the slices on a paper towel-lined cookie sheet.

Use another paper towel to press down on the fried potatoes, soaking up most of the extra oil. Set aside.

In a medium saucepan over medium heat, melt the butter. Add the all purpose flour to it and mix until a paste forms. Allow the paste to cook for about 2 minutes, stirring occasionally.

Whisk in 2 the milk on medium heat, and continue stirring occasionally until the milk comes to a simmer. Allow to simmer for 2 minutes, stirring constantly. This will cause the milk to thicken.

Once the mixture has thickened, add ¼ tsp salt and ¾ cup grated cheese, ¼ cup at a time. Stir between each addition of cheese.

Preheat the oven to 350 degrees Fahrenheit.

In the bottom of an 8×8 glass pan, spread ½ tbsp of olive oil. Then layer the fried potatoes, then half of the eggplant slices, and then spread half of the meat mixture on top. Then lay the rest of the eggplant slices, then the rest of the meat mixture.

Top with the béchamel and even it out with a spatula. Top everything with another ¼ cup grated cheese.

Place in the oven for about 45 minutes or until browned on top. Let rest for 30 minutes before serving.